Stuffed Poblano Peppers
Exactly a week ago, I was sitting at my kitchen table, thinking of what to call my food blog if I ever got around to starting it, and it hit me, Grass Fed Kitchen. I immediately went to godaddy.com to see if the domain was available, I figured what are the chances it's not already registered? But there it was, available for the standard domain price--I knew it was meant to be. Even after purchasing grassfedkitchen.com, I didn't think that just seven days later, I'd be making my first post! I'm so excited to finally have this all figured out so I can share my healthy and delicious recipes with you! ...and stop annoying all of my personal instagram followers with my non-stop food! Mexican food has always been one of my favorite cuisines and it was a pretty frequent restaurant choice in my pre-Paleo days. Cutting out rice, beans, and cheese severely limits your options at a typical Mexican restaurant, but luckily the tasty flavors of the cuisine are easy to replicate in your own kitchen in a much healthier fashion. I had made a version of these stuffed poblanos last week, when modifying a recipe from a blog I'd recently discovered, and immediately knew they needed to be one of the first recipes I posted once Grass Fed Kitchen was up and running smoothly. The experience of putting together my first recipe for this blog (including keeping track of all measurements and cook times) while trying to get dinner on the table for my family was overwhelming enough... and then I tried to photograph the meal as I was rapidly losing daylight. It was a MESS. Literally, my kitchen was a huge mess. Thankfully dinner didn’t get too cold while I was outside shooting! After playing with the proportions of ingredients in the salsa recipe, it's sweet and spicy flavors paired very nicely with this stuffed pepper.
Stuffed Poblano Peppers with Pineapple-Tomatillo Salsa
Prep Time: 30min Cook Time: 40min Total Time: 1hr 40min Serves: 4-6
1 pound chorizo sausage, casings removed (can substitute 1lb ground beef)
4-6 poblano Peppers
1 cup zucchini, sliced into rounds and quartered
1 cup sweet potato, diced
2 cups spinach, finely chopped
1 cup vidalia onion, diced
1 batch of pineapple-tomatillo salsa
2 tbsp olive oil
1½ tsp cumin
1½ tsp chili powder
½ tsp coriander
¼ tsp salt
¼ tsp black pepper
Slice zucchini, toss with some salt, and let sit in colander for 15-20 minutes to sweat.
Turn your broiler on high, broil the poblanos on high until soft and slightly charred (about 10 minutes), turning over halfway through. Remove from the oven, let cool, then preheat your oven to 350 degrees F.
While the peppers are cooking, toss the zucchini, sweet potato, vidalia onion, spinach, and spices in a medium sized mixing bowl.
Bring a cast-iron skillet to medium-low heat and add the olive oil, pour the mixture in, and saute until the sweet potatoes are soft and the zucchini is beginning to brown, about 15 minutes. Place into a clean bowl and set aside.
Crumble the meat into the skillet, cook until browned, then add the vegetable mixture back in, stir well for about 3 minutes, remove from heat and set aside.
The poblanos should be cool enough to handle by now. Make a slit lengthwise across the top of each pepper (being careful not to tear the skin), spoon out the seeds, but leave the stem intact.
Spoon a thin layer of salsa into the bottom of a large casserole dish.
Place the peppers in the sauce and generously stuff with the meat-vegetable mixture.
Bake for 20 minutes covered, spoon some extra salsa on top, and serve.